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Sensory Evaluation Of Food

Author: Hildegarde Heymann
Publisher: Springer Science & Business Media
ISBN: 1441974520
Size: 63.78 MB
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The field of sensory evaluation has matured in the last half century to be come a recognized discipline in the food and consumer sciences and an important part of the foods and consumer products industries. Sensory pro fessionals enjoy widespread recognition for the important services they provide in new product development, basic research, ingredient and process modification, cost reduction, quality maintenance, and product op timization. These services enhance the informational support for manage ment decisions, lowering the risk that accompanies the decision-making process. From the consumers' perspective, a sensory testing program in a food or consumer products company helps ensure that products reach the market with not only good concepts but also with desirable sensory attrib utes that meet their expectations. Sensory professionals have advanced well beyond the stage when they were simply called on to execute "taste" tests and to provide statistical summaries of results. They are now frequently asked to participate in the decision process itself, to draw reasoned conclusions based on data, and to make recommendations. They are also expected to be well versed in an in creasingly sophisticated battery of test methods and statistical procedures, including multivariate analyses. As always, sensory professionals also need to understand people, for people are the measuring instruments that provide the basic sensory data. People are notoriously variable and diffi cult to calibrate, presenting the sensory specialist with many additional XV xvi PREFACE measurement problems that are not present in instrumental methods.

Laboratory Exercises For Sensory Evaluation

Author: Harry T. Lawless
Publisher: Springer Science & Business Media
ISBN: 1461457130
Size: 32.94 MB
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Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors with a time-tested set of lab exercises that illustrate the common sensory tests and/or sensory principles used in evaluation of foods, beverages and consumer products. The appendices will also include a set of simple problem sets that can be used to teach and reinforce basic statistical tests. Approximately twenty years ago the Sensory Evaluation Division of the Institute of Food Technologists sponsored the preparation of a set of exercises titled “Guidelines for Laboratory Exercises for a Course in Sensory Evaluation of Foods,” edited by one of the co-authors (Heymann). This book will provide additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also by Lawless and Heymann and published by Springer. Possible course adoption of the main text along with the lab manual should enhance the sales of these materials.

Sensory Evaluation Of Food

Author: Harry T. Lawless
Publisher: Springer Science & Business Media
ISBN: 9781441964885
Size: 11.56 MB
Format: PDF, Kindle
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The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.

Food Analysis

Author: Suzanne Nielsen
Publisher: Springer Science & Business Media
ISBN: 9780306474958
Size: 53.97 MB
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This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.

Sensory Evaluation Practices

Author: Herbert Stone
Publisher: Elsevier
ISBN: 0323155812
Size: 59.53 MB
Format: PDF, ePub
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Sensory Evaluation Practices examines the principles and practices of sensory evaluation. It describes methods and procedures for the analysis of results from sensory tests; explains the reasons for selecting a particular procedure or test method; and discusses the organization and operation of a testing program, the design of a test facility, and the interpretation of results. Comprised of three parts encompassing nine chapters, this volume begins with an overview of sensory evaluation: what it does; how, where, and for whom; and its origin in physiology and psychology. It then discusses measurement, psychological errors in testing, statistics, test strategy, and experimental design. The reader is also introduced to the discrimination, descriptive, and affective methods of testing, along with the criteria used to select a specific method, procedures for data analysis, and the communication of actionable results. The book concludes by looking at problems where sensory evaluation is applicable, including correlation of instrumental and sensory data, measurement of perceived efficacy, storage testing, and product optimization. This book is a valuable resource for sensory professionals, product development and production specialists, research directors, technical managers, and professionals involved in marketing, marketing research, and advertising.

Lehrbuch Der Lebensmittelchemie

Author: H.-D. Belitz
Publisher: Springer-Verlag
ISBN: 366208306X
Size: 18.55 MB
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Die sehr schnelle Entwicklung von Lebensmittelchemie und Lebensmitteltechno logie in den letzten zwei Jahrzehnten, die durch die starke Erweiterung sowohl der analytischen als auch der verfahrenstechnischen Möglichkeiten bedingt ist, läßt den international bestehenden Mangel an zusammenfassenden Darstel lungen für Unterricht und Fortbildung besonders fühlbar werden. Das vor liegende Lehrbuch der Lebensmittelchemie soll dazu beitragen, die Lücke zu schließen. Wir konnten uns bei seiner Abfassung auf Vorlesungen stützen, die wir seit über 15 Jahren an der Technischen Universität München für verschie dene Fachrichtungen halten. Da sich die getrennte Behandlung aller wichtigen Lebensmittelinhaltsstoffe {Proteine, Lipide, Kohlenhydrate, Aromastoffe etc. ) einerseits und aller wich tigen Lebensmittelgruppen (Milch, Fleisch, Eier, Getreide, Obst, Gemüse etc. ) andererseits im Unterricht bewährt hat, ist der Stoff auch im vorliegenden Buch so gegliedert. Inhaltsstoffe, die nur in bestimmten Lebensmitteln vorkom men, werden dort behandelt, wo sie eine besondere Rolle spielen. Den Zusatz 'Stoffen und der Kontamination von Lebensmitteln sind eigene Kapitel ge widmet. Ausführlich dargestellt werden die physikalischen und chemischen Eigenschaften aller wichtigen Inhaltsstoffe, soweit sie die Grundlage für das Verständnis der bei der Gewinnung, Verarbeitung, Lagerung und Zubereitung von Lebensmitteln ablaufenden oder zu erwartenden Reaktionen, sowie der bei der Lebensmittelanalyse benutzten Methoden sind. Weiterhin wurde ver sucht, die Zusammenhänge zwischen Strukturen und Eigenschaften auf der Ebene der Inhaltsstoffe und auf der Ebene der Le bonsmittel deutlich zu machen. Der Stoff wurde auf die Chemie der Lebensmittel konzentriert und ohne Berücksichtigung nationaler oder internationaler lebensmittelrechtlicher Vor scbrüten dargestellt.

Freakonomics

Author: Steven D. Levitt
Publisher:
ISBN: 9783442154517
Size: 74.66 MB
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Sind Swimmingpools gefährlicher als Revolver? Warum betrügen Lehrer? Der preisgekrönte Wirtschaftswissenschaftler Steven D. Levitt kombiniert Statistiken, deren Zusammenführung und Gegenüberstellung auf den ersten Blick absurd erscheint, durch seine Analysetechnik aber zu zahlreichen Aha-Effekten führt. Ein äußerst unterhaltsamer Streifzug durch die Mysterien des Alltags, der uns schmunzeln lässt und stets über eindimensionales Denken hinausführt.

Kaffee Oder Das Aroma Der Liebe

Author: Anthony Capella
Publisher: Rowohlt Verlag GmbH
ISBN: 3644440611
Size: 65.14 MB
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London, 1896: Der Dandy Robert Wallis lebt vom Geld seines Vaters, amüsiert sich mit Prostituierten und verbringt seine Zeit am liebsten im Café. Eines Tages lernt er dort den erfolgreichen Kaffeehändler Samuel Pinter kennen, der den verkannten Poeten engagiert. Er soll eine universelle Sprache für die Aromen des Kaffees finden. Robert ist zunächst wenig begeistert. Doch dann trifft er Pinters attraktive Tochter Emily. Und Robert Wallis erhält einen ersten Geschmack davon, wie bitter und wie süß die Liebe sein kann ... «Der Roman bietet glänzende Unterhaltung ... Leichthändig, souverän, mit viel Witz und Sinnlichkeit erzählt.» (NDR Kultur) «Die überraschenden Wendungen der Geschichte und die authentische Liebesgeschichte dürften aus dem Buch einen Publikumsrenner machen.» (Publishers Weekly) «Eine temporeiche Lektüre, vorangetrieben von Capellas meisterhaften Charakterisierungen.» (Kirkus Reviews)